This is a brief introduction to get you started on cooking grassfed beef from Alderspring, but if you want more, please head over to our extensive library of information and techniques on cooking our grassfed beef at our cooking blog, Meathacker.
Can I cook Alderspring beef in a microwave?
You can, but you shouldn’t. It will change the texture and flavor of the beef, and not in a good way.
I’ve heard grass fed beef cooks quicker. Is this true?
Yes. Because the fat is a different composition from grain-finished beef, grassfed beef will cook in about 30% less time compared to grain-finish.
What temperatures should I cook the beef to?
Cook to the correct internal temperature: Rare=135-139°F, Medium rare=140-143°F, Medium=144-150°F. (grass fed beef will retain its pink color at higher temperatures than grain fed beef).
How do I thaw/defrost beef before cooking?
It’s ideal to remove the beef from the freezer a day before you are ready to cook and place it in the refrigerator. This will allow the beef to gradually thaw while staying cold. If it’s a larger piece of meat like a roast, move it to the refrigerator about 2 days prior to cooking.
If you have less time and want the beef thawed more quickly, remove from the freezer and place in a bowl of cold water (not hot)! The cold water will thaw the beef. Placing it in hot water to thaw can allow the development of bacteria and isn’t recommended.
For some beef, it is best to bring it to room temperature just before cooking (for example, a steak cooks best when the center is room temperature before cooking). To do this, remove the thawed beef from the refrigerator about 20 minutes prior to cooking and place on the counter. Cook immediately once the beef reaches room temperature. Leaving raw beef at room temperature for long periods of time can result in the development of harmful bacteria.
What are some other quick tips?
Here are several:
- Don’t cook frozen or partially frozen beef – it causes the meat to be dry and tough and to cook unevenly.
- Pat the meat dry before cooking.
- Let meat rest loosely covered at least 5 minutes before serving (longer on a large roast). This allows moisture to be redistributed in the beef and minimizes moisture loss through steam in very hot beef.
- Use a tongs to turn meat instead of poking with a fork.
- Salt the meat after cooking.
How do I cook a ribeye, New York or filet steak?
You’ll find the taste of our grass fed steaks a wonderful surprise compared to what is often tasteless conventionally-produced beef. They are tender and flavorful without any marinade, especially if you like your steak like I do: medium-rare. I like to use a probe-type thermometer for grilling; it lets me know what is going on in the meat without hovering over it. I sear the first side until deep brown grill lines appear, and then turn it never to be turned again. The one exception is with thick steaks (more than 1½ inches) where frequent turning is important to keep the beef from overcooking on the sides while properly cooking the interior. The key is not to lose the meat juices and dry out the lean meat. You can avoid drying by turning only once, again with the exception of thick steaks (thickness does not allow drying, except on the surface), taking care not to pierce the seared surface by using a tongs to turn rather than a fork, and waiting to salt until just before you eat. When internal temperature reaches 140°F (dark brown grill lines on the other side) the steak is off the grill and on the plate. Let the steak sit for 5 minutes to allow juice to set. We believe our beef is best on the grill, but pan frying or even the George Foreman also works well. Again, the key is to keep the steak from drying out by overcooking; moderate temperatures with seared surfaces works best. Other internal temps: Rare=135-139°F, Medium rare=140-143°F, Medium=144-150°F.
How do I grill other Alderspring steaks?
Always use tongs and don’t use salt until done! If you like your steaks on the medium to well-done side you will have to take care that they don’t dry out. Here’s what I do:
- Marinate with your favorite recipe: several hours before grilling, pierce the meat with a fork all over, place in a shallow glass pan (or use a ziplock bag), pour marinade over (reserve some for basting during grilling). Let sit covered in the refrigerator until shortly before using.
- Place meat on a rack and let marinade drain.
- Dip meat in olive oil or melted butter in a shallow dish
- Sear meat on both sides at high heat. Do not pierce the meat- use a tongs.
- Reduce heat on grill to about 275-300°F.
- Brush reserved marinade over steak. Turn and grill about 7-10 minutes. Brush marinade and then turn and grill other side.
- If “eye-balling” doneness, remove the meat to a platter before you think it is ready and let sit covered for 5 minutes (it will keep cooking after you remove it from the grill).
How do I cook an Alderspring Roast?
Most of your favorite roast recipes will work well with our grass fed roasts. Although we do not make prime rib roasts, a few of our roasts are suitable for dry roasting like one would with a prime rib: top sirloin, tri-tip, eye of round, top round, and sirloin tip roasts. When dry roasting, watch internal temperatures carefully, and remove roast from the oven when internal temperatures reach 144°F. Allow the roast to rest 15-20 minutes before carving. Moist roasting (pot roasting) can be done following your favorite recipe. Roasts such as chuck roasts, rumps, and briskets are best cooked at relatively low temperatures for a long time. We often roast a brisket overnight to serve at the mid-day meal.